Sage roast squash & kale salad

This is a lovely warm autumn salad that makes a perfect light supper. This is really just a veriation on my favourite winter salad - Caramelized Parsnip & Kale Salad. Basically any roast roots like beets or carrots or squash on a bed of kale works in this recipe.

Serves 2

Ingredients

1 medium squash - I used Harlequin but Hokkoido, acorn, red kuri or butternut would also work

method

Place on a baking tray, tear up the sage leaves and scatter over, long with the onion slices, add a drizzle of olive oil and mix to coat well. Season with a pinch of salt and pepper. Roast in the oven for about 25 mins, until the squash is browned and a bit crunchy on the surface. Turning them over about halfway through to ensure they cook evenly.

Meanwhile make the dressing by whisking together the oil, maple syrup/honey, lemon, vinegar, crushed garlic and salt, pepper to taste.

Prepare the kale by removing the stems and ribs and chopping into bite-sized pieces. Toss in the vinaigrette and leave to sit - the vinegar and citrus will soften the kale.

Arrange the cooked squash pieces on top of your bed of kale, scatter over the toasted nuts and serve.

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